Sticky rice with mango

This is one of the most popular Thai desserts in Thailand, also you can find in a lot of Thai restaurants in America.  The taste of the original dish comes with 2 part first sticky rice and is not just normal sticky rice that I cooked before.  This is sticky rice with coconut sauce that taste silky smooth and sweet from coconut milk sugar balancing the taste of a little bit of salty from coconut milk topping sauce and the second part is sweet and a little bit tart because of the mango.  In Thailand our mango has its own aroma and tastes sweet that notthing can compare to.  Also we have 2 kings of mango that taste good with sticky rice one is called  “Num Dog Mai” and another one is my favorite called   “Og rong”.  So if you a have a chance go to Thailand and try our Thai mango and you will forget about all of the mangos in the world…

For me I have experimented myself and made sticky rice with mango in America.  One day I wanted to have it so bad.  So I went to the grocery store and bought mango and cooked sticky rice.  I was very disappointed with it not because my sticky rice but the problem is the mango was sour and some are sweet so ended up just eating the sticky rice only.  So I called my mom for help!!!  I need to find my way to enjoy this dessert in America.  My mom told me the secret of mango (may be you already know).  It is when you buy the mango pick the one that is not ripe all the way, because if you pick it all the way ripe it will bruise and not be sweet.  Then leave it in room temperature until it smells without touching it, also leave it in a paper bag with a ripe banana to make the mango ripe faster (that is what my grandma does in Thailand).  So now I got a sweet (enough) mango to go with my sticky rice, now let’s make sticky rice.

Ingredients

Coconut sticky rice

1 cup sweet rice or sticky rice

¾ cup coconut milk

1/3 cup sugar

½ tsp. salt

Coconut topping sauce

½ cup coconut milk

½  tsp. salt

1/2 tsp. corn struch

Cooking Instructions

1.      Soak sticky rice with water at least 1 hour

2.      Meanwhile mix ¾ cup coconut milk with 1/3 cup sugar and ½ tsp. salt stir it until sugar dissolves.

3.      After soaking the rice rinse water off until having water about ¼ inch above the rice.

4.      Put it into a microwave for about 3 minutes.  Check on rice if it is not cooked, turn it with a fork.  Cooked in microwave another 2 minutes or until it’s cooked

5.      Pour coconut mixture into cooked sticky rice, stir until mixture cools rice. Let it set about 30 minutes



sticky rice with coconut mixture before 30 minute



sticky rice after 30 minute



6.      Meanwhile make the coconut topping sauce by mixing coconut with corn starch and salt, stir until it’s mixed well then put it on heat on medium low heat until it boils turn the heat off.

coconut milk topping before the turn the heat

coconut milk topping

7.      Peel mango cut it into bite sizes

8.      In a serving plate put sticky rice on one side and mango on another side drizzling coconut milk topping on top of the sticky rice.